Quick Recipe Version (TL;DR)
Quick Ingredients
- 2 medium eggplants (about 2 lb / 900 g), cut in 1-inch cubes
- 5 Tbsp olive oil, divided
- 2 tsp smoked paprika, divided
- 2 tsp ground cumin
- 1/2 tsp ground coriander
- 1/4 tsp crushed red pepper flakes (optional)
- 1 large onion, finely chopped
- 1 red bell pepper, diced
- 4 garlic cloves, minced (divided use)
- 2 Tbsp tomato paste
- 1 can (14.5 oz / 400 g) crushed or diced tomatoes
- 1 can (15 oz / 425 g) chickpeas, drained and rinsed
- 1 1/2 cups (360 ml) vegetable broth
- 1 bay leaf
- 1/4 cup (60 g) tahini
- 2 Tbsp fresh lemon juice
- 2–4 Tbsp warm water (to thin tahini)
- 2–3 Tbsp chopped fresh parsley or cilantro
- Salt and black pepper, to taste
- Cooked rice, couscous, quinoa, or flatbread, for serving (optional)
Do This
- 1) Heat oven to 425°F (220°C). Toss cubed eggplant with 3 Tbsp olive oil, 1 tsp smoked paprika, salt, and pepper. Roast 25–30 minutes, stirring once, until deeply browned and tender.
- 2) Meanwhile, heat 2 Tbsp olive oil in a pot over medium heat. Sauté onion and red bell pepper 7–8 minutes until soft and golden.
- 3) Add 3 minced garlic cloves, cumin, remaining smoked paprika, coriander, and red pepper flakes. Cook 1 minute, then stir in tomato paste.
- 4) Add tomatoes, chickpeas, vegetable broth, bay leaf, 1/2 tsp salt, and pepper. Bring to a simmer; cook 15–20 minutes until slightly thickened.
- 5) In a small bowl, whisk tahini, lemon juice, remaining minced garlic clove (optional), and enough warm water to make a pourable sauce. Season with salt and pepper.
- 6) Stir roasted eggplant and chopped herbs into the stew. Simmer 3–5 minutes, adjust seasoning, then serve with a generous swirl of tahini, extra herbs, and your favorite grain or bread.
Why You’ll Love This Recipe
- Deep, smoky flavor from roasted eggplant, cumin, and smoked paprika that tastes slow-cooked but is weeknight-friendly.
- Hearty and satisfying thanks to protein-packed chickpeas and a rich tomato base, yet naturally vegan and gluten-free.
- Creamy tahini swirl adds gorgeous visual contrast and nutty depth without any dairy.
- Versatile main dish that pairs beautifully with rice, couscous, quinoa, or warm flatbread.
Grocery List
- Produce: 2 medium eggplants, 1 large yellow onion, 1 red bell pepper, 1 lemon, 4 garlic cloves, fresh parsley or cilantro, optional fresh herbs for garnish.
- Dairy: None required (optional: plain Greek yogurt for serving, if not vegan).
- Pantry: Olive oil, canned chickpeas, canned crushed or diced tomatoes, vegetable broth, tahini, tomato paste, smoked paprika, ground cumin, ground coriander, crushed red pepper flakes, bay leaf, fine sea salt, black pepper, optional rice/couscous/quinoa/flatbread, optional toasted sesame seeds or pine nuts.
Full Ingredients
For the Smoky Roasted Eggplant
- 2 medium eggplants (about 2 lb / 900 g total), cut into 1-inch (2.5 cm) cubes
- 3 Tbsp olive oil
- 1 tsp smoked paprika
- 1/2 tsp fine sea salt
- 1/4 tsp freshly ground black pepper
For the Chickpea-Tomato Stew
- 2 Tbsp olive oil
- 1 large yellow onion, finely chopped
- 1 medium red bell pepper, diced into 1/2-inch (1.25 cm) pieces
- 3 garlic cloves, minced
- 1 1/2 tsp ground cumin
- 1 tsp smoked paprika
- 1/2 tsp ground coriander
- 1/4 tsp crushed red pepper flakes (optional, for gentle heat)
- 2 Tbsp tomato paste
- 1 can (14.5 oz / 400 g) crushed or diced tomatoes
- 1 can (15 oz / 425 g) chickpeas, drained and rinsed
- 1 1/2 cups (360 ml) vegetable broth, plus more as needed to thin
- 1 bay leaf
- 1/2 tsp fine sea salt, plus more to taste
- Freshly ground black pepper, to taste
For the Tahini Swirl & Finishing Touches
- 1/4 cup (60 g) tahini (well-stirred)
- 2 Tbsp freshly squeezed lemon juice (about 1 lemon)
- 1 garlic clove, very finely grated or mashed with a pinch of salt (optional, for extra punch)
- 2–4 Tbsp warm water, as needed to thin the tahini to a pourable consistency
- 2–3 Tbsp chopped fresh parsley or cilantro, plus more for garnish
- 1–2 Tbsp extra-virgin olive oil, for drizzling on top (optional but recommended)
- Optional garnish: 1–2 Tbsp toasted sesame seeds or pine nuts
For Serving (Optional)
- Cooked rice, couscous, quinoa, or other grain
- Warm flatbread or pita
- Lemon wedges
Step-by-Step Instructions
Step 1: Preheat the Oven and Prep the Eggplant
Set your oven to 425°F (220°C). Line a large baking sheet with parchment paper for easier cleanup, or lightly oil it.
Trim the eggplants and cut them into 1-inch (2.5 cm) cubes. Place the cubes in a large bowl. Add 3 Tbsp olive oil, 1 tsp smoked paprika, 1/2 tsp salt, and 1/4 tsp black pepper. Toss thoroughly so every piece of eggplant is coated in the oil and spices. Spread the eggplant out in a single layer on the prepared baking sheet, leaving a little space between pieces so they roast instead of steam.
Step 2: Roast Until Smoky and Tender
Roast the eggplant for 25–30 minutes, stirring once halfway through. The eggplant is ready when it is very tender, shrunken, and has deep golden-brown edges with a slightly smoky aroma. If the pieces are not browned after 25 minutes, give them an extra 5 minutes, keeping a close eye to avoid burning.
Once done, remove the tray from the oven and set the roasted eggplant aside. Turn off the oven; the rest of the dish cooks on the stovetop.
Step 3: Build the Aromatic Base
While the eggplant roasts, start the stew. In a large, heavy-bottomed pot or Dutch oven, heat 2 Tbsp olive oil over medium heat. Add the chopped onion and diced red bell pepper. Cook, stirring occasionally, for 7–8 minutes, until the vegetables are soft and lightly golden around the edges.
Add the minced garlic (3 cloves), ground cumin, 1 tsp smoked paprika, ground coriander, and crushed red pepper flakes (if using). Stir constantly for 30–60 seconds, just until the spices smell fragrant and the garlic softens. Be careful not to brown the garlic; lower the heat if needed.
Step 4: Add Tomatoes, Chickpeas, and Broth
Stir in the tomato paste and cook for about 1 minute, letting it darken slightly and coat the vegetables; this helps develop deeper flavor.
Pour in the crushed or diced tomatoes, chickpeas, and 1 1/2 cups vegetable broth. Add the bay leaf, 1/2 tsp salt, and several grinds of black pepper. Stir well, scraping up any browned bits from the bottom of the pot.
Bring the mixture to a gentle simmer, then reduce the heat to medium-low. Simmer uncovered for 15–20 minutes, stirring occasionally, until the stew thickens slightly and the flavors meld. If it becomes too thick, add a splash more broth or water; you want a hearty but spoonable stew consistency.
Step 5: Prepare the Tahini-Lemon Swirl
While the stew simmers, make the tahini swirl. In a small bowl, combine the tahini and lemon juice. If using, add the finely grated garlic clove. The mixture may seize and become thick at first; this is normal.
Whisk in 2 Tbsp warm water, adding more a teaspoon at a time until the sauce is smooth and pourable but still creamy (similar to heavy cream or yogurt). Season with a small pinch of salt and black pepper. Taste and adjust lemon or salt as you like. Set aside; it will thicken slightly as it stands, so you may need to whisk in another splash of water right before serving.
Step 6: Fold in the Roasted Eggplant and Herbs
When the stew has simmered and tastes rich, remove the bay leaf. Gently fold the roasted eggplant into the pot, along with 2–3 Tbsp chopped parsley or cilantro. Stir carefully so the eggplant pieces keep some of their shape.
Let the stew simmer together for another 3–5 minutes so the flavors mingle. Taste and adjust seasoning with additional salt, pepper, or a squeeze more lemon if you want extra brightness. If the stew seems too thick for your preference, add a splash of broth to loosen it.
Step 7: Serve with a Generous Tahini Swirl
To serve, spoon the smoky eggplant and chickpea stew into warm bowls. Give the tahini sauce a quick stir, thinning with a bit more warm water if needed so it drizzles easily.
Swirl a generous spoonful of tahini over each bowl. Drizzle with a little extra-virgin olive oil, then finish with more chopped herbs and a sprinkle of toasted sesame seeds or pine nuts, if using. Serve with lemon wedges on the side for squeezing, and pair with rice, couscous, quinoa, or warm flatbread to soak up the flavorful sauce.
Pro Tips
- Roast the eggplant hard and hot. Deep browning at 425°F (220°C) is what gives the stew its smoky, almost grilled flavor. Pale eggplant means you need more time.
- Salt and taste in layers. Season the eggplant, the stew base, and then the finished dish. Layered seasoning gives much better flavor than adding all the salt at the end.
- Control thickness with broth. For a hearty, saucy stew, keep it thicker. For something closer to a soup, add extra vegetable broth toward the end until it reaches your ideal consistency.
- Whisk tahini with acid first. Mixing tahini with lemon juice before adding water makes a smoother, silkier sauce and prevents stubborn clumps.
- Make it ahead for deeper flavor. Like many stews, this tastes even better the next day once the flavors have time to meld.
Variations
- Spicier version: Add 1/2–1 tsp extra crushed red pepper flakes or a minced fresh chili to the aromatics for more heat. A pinch of cayenne also works well.
- Extra veg-packed: Stir in a few handfuls of baby spinach or chopped kale during the last 5 minutes of cooking, just until wilted. Diced carrots or zucchini can be added with the bell pepper.
- Creamier finish: For a richer stew, stir 1–2 additional tablespoons of tahini directly into the pot at the end, then still finish with the tahini swirl on top.
Storage & Make-Ahead
Allow the stew to cool to room temperature, then transfer it to an airtight container and refrigerate for up to 4 days. Store the tahini sauce separately in a small jar or container; it will thicken in the fridge, so whisk in a splash of water before serving to loosen it.
The stew also freezes well. Portion it into freezer-safe containers and freeze for up to 3 months. Thaw overnight in the refrigerator, then reheat gently on the stovetop over low to medium heat, adding a little water or broth if it has thickened too much. Add fresh herbs and the tahini swirl just before serving for the best flavor and color.
Nutrition (per serving)
Approximate values for 1 of 4 servings (without rice or bread, but including tahini swirl): about 380 calories; 10 g protein; 40 g carbohydrates; 18 g fat; 9 g fiber; 650 mg sodium. Actual values will vary based on specific ingredients and portion sizes.
